Chocolate Caramel Peanut Pretzel

Popcorn Recipe Ingredients:

8 cups Gaslamp Sea Salt and Olive Oil Popcorn
2 cups roughly chopped pretzels
12 ounces semi-sweet chocolate
1/2 cup, plus 3 Tbsp. butter
2 cups mini marshmallows
3 Tbsp. light corn syrup
1 tsp salt
1 tsp vanilla extract
1 cup brown sugar
1 cup roughly chopped peanuts
1/4 cup water or milk

Popcorn Recipe Directions:

Measure out the Gaslamp Sea Salt and Olive Oil Popcorn and place in a large mixing bowl. In a medium-sized, microwave-safe bowl, add 1/2 cup butter, brown sugar, and corn syrup, and place in the microwave for 2 minutes. Stir in the marshmallows and microwave for one minute. If the marshmallows are not melted, microwave for one minute at a time until the mixture is completely melted and smooth. Pour the marshmallow caramel over the popcorn, stirring until the popcorn is coated evenly. Sprinkle in half of the chopped pretzels and half of the chopped peanuts onto the popcorn and mix until thoroughly combined. On heavily greased baking sheets, spread the popcorn mixture into one even layer.

In a small saucepan, add the salt, vanilla, chocolate chips, 3 tablespoons of butter, and 1/4 cup water or milk and stir until smooth over medium heat. Once the chocolate mixture is melted completely, drizzle over the popcorn. Sprinkle on the remaining peanuts and pretzels and refrigerate for 5-10 minutes, or until the chocolate has set.

This popcorn recipe has the perfect blend of salty and sweet to satisfy both sides of the mouth.